Crispy Roasted Cauliflower Steaks with Herb-Lemon Tahini Sauce and Grilled Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Cauliflower Steaks with Herb-Lemon Tahini Sauce and Grilled Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower Steaks with Herb-Lemon Tahini Sauce and Grilled Tofu

Savor the crispy, roasted cauliflower steak paired with a tangy herb-lemon tahini sauce and perfectly grilled tofu. Roasted chickpeas add a satisfying crunch, while a sprinkle of nutritional yeast enhances the savory depth. A delightful blend of textures and flavors perfect for a wholesome dinner that nourishes and delights.

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NUTRITION

495kcal
Protein
32.4g
Fat
23.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (250g)

6 oz Extra Firm Tofu (170g)

1/2 cup Roasted Chickpeas (82g)

1 tbsp Tahini

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Brush the cauliflower steak lightly with olive oil and season with salt and pepper.

  • 3

    Place the cauliflower steak on a baking sheet and roast for 25-30 minutes until the edges are crispy.

  • 4

    While the cauliflower roasts, press the tofu to remove excess moisture. Slice into 1/2-inch thick slabs, season with salt and pepper, and grill in a non-stick skillet over medium-high heat for 3-4 minutes on each side until grill marks appear.

  • 5

    Prepare the Herb-Lemon Tahini Sauce by combining tahini, lemon juice, minced garlic, chopped parsley, and nutritional yeast in a small bowl. Thin with a splash of water if needed; adjust salt and pepper to taste.

  • 6

    For an added crunchy element, toss chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil, then warm them in the oven for 10 minutes if not pre-roasted.

  • 7

    Plate the roasted cauliflower steak topped with grilled tofu slices. Drizzle generously with the herb-lemon tahini sauce and sprinkle the roasted chickpeas on top.

  • 8

    Finish with an extra sprinkle of fresh parsley and serve immediately.

Crispy Roasted Cauliflower Steaks with Herb-Lemon Tahini Sauce and Grilled Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Cauliflower Steaks with Herb-Lemon Tahini Sauce and Grilled Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower Steaks with Herb-Lemon Tahini Sauce and Grilled Tofu

Savor the crispy, roasted cauliflower steak paired with a tangy herb-lemon tahini sauce and perfectly grilled tofu. Roasted chickpeas add a satisfying crunch, while a sprinkle of nutritional yeast enhances the savory depth. A delightful blend of textures and flavors perfect for a wholesome dinner that nourishes and delights.

NUTRITION

495kcal
Protein
32.4g
Fat
23.6g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (250g)

6 oz Extra Firm Tofu (170g)

1/2 cup Roasted Chickpeas (82g)

1 tbsp Tahini

1 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Brush the cauliflower steak lightly with olive oil and season with salt and pepper.

  • 3

    Place the cauliflower steak on a baking sheet and roast for 25-30 minutes until the edges are crispy.

  • 4

    While the cauliflower roasts, press the tofu to remove excess moisture. Slice into 1/2-inch thick slabs, season with salt and pepper, and grill in a non-stick skillet over medium-high heat for 3-4 minutes on each side until grill marks appear.

  • 5

    Prepare the Herb-Lemon Tahini Sauce by combining tahini, lemon juice, minced garlic, chopped parsley, and nutritional yeast in a small bowl. Thin with a splash of water if needed; adjust salt and pepper to taste.

  • 6

    For an added crunchy element, toss chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil, then warm them in the oven for 10 minutes if not pre-roasted.

  • 7

    Plate the roasted cauliflower steak topped with grilled tofu slices. Drizzle generously with the herb-lemon tahini sauce and sprinkle the roasted chickpeas on top.

  • 8

    Finish with an extra sprinkle of fresh parsley and serve immediately.